Hey all, I plan on smoking a 5# boston butt in my GOSM propane smoker the weekend after father's day weekend. I am going to use aple wood chips as well as spraying apple juice on the meat throughout the smoke. I plan on smoking till about 165 degrees and then foiling until about 200 degrees. Then I am going to do the cooler method to ensure an easy pull. I am going to season with some dry seasonings and place it in the refrigerator the day before the smoke. My question to you guys is this... When I apply the seasoning (dry seasonings) the day before, can I rub the meat first with olive oil then apply the seasonings? I plan on applying more of the dry seasonings right before I place the butt in the smoker too. Thanks in advance, and I will post pics when the day of the smoke comes.